About the bake
This delicious baked chocolate cheesecake is made with Half Spoon sugar and is great dessert to serve at a dinner party. 302 calories per serving.
Method
Step 1:
Preheat the oven to 170°C, (150°C, 325°F, gas mark 3).
Step 2:
Place the biscuits and ginger in a food processor and whiz in a crushed fine crumbs.
Step 3:
Mix the crushed biscuits with the low-fat spread and press down evenly into the base of a 20 cm/8 in flan tin with a removable base.
Step 4:
Beat the cream cheese until smooth. Add in the cocoa powder, sugar and eggs and beat until smooth.
Step 5:
Pour into the flan tin to cover the base and level the top. Bake in the preheated oven for about 40 minutes until cooked and firm.
Step 6:
Set aside to cool and remove from the tin. When ready to serve, cover with the grated chocolate and decorate with the raspberries.
Ingredients
- 12 Digestive biscuits (low fat)
- 1 Stem ginger (drained and finely chopped)
- 30g Stork (from the block) (melted)
- 450g Cream cheese (low fat)
- 2 tbsp Cocoa powder
- 2 tbsp Half spoon granulated sugar
- 3 Egg(s) (free range) (medium)
- Dark chocolate (1-2 squares good quality, grated)
- 50g Raspberries (fresh)
Recipe Reviews
urgh I hate it its not like anything I make one-star review blurgh
opopopopo I lurve it's so tasty
soon tasty I Wii
yummy I'm eating it every night while it lasts
yummy
Ingredients
- 12 Digestive biscuits (low fat)
- 1 Stem ginger (drained and finely chopped)
- 30g Stork (from the block) (melted)
- 450g Cream cheese (low fat)
- 2 tbsp Cocoa powder
- 2 tbsp Half spoon granulated sugar
- 3 Egg(s) (free range) (medium)
- Dark chocolate (1-2 squares good quality, grated)
- 50g Raspberries (fresh)